You are currently viewing Big & Little Mexican –  Elote Corn; Crispy Chicken Tacos; Banana Split;

Big & Little Mexican – Elote Corn; Crispy Chicken Tacos; Banana Split;

We hope you enjoyed your Big & Little Cooks Class with Chef.

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If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You Made:

Starter: Elote Corn.

Main: Crispy Chicken Tacos with Mexican Salsa.

Dessert: Caramelised Banana Split.

Elote (Mexican Grilled Corn)

Traditionally this dish is made with cotija cheese, butter and olive oil.  However, this version is made with parmesan, although some crumbled feta works as well.  If you are worried about the corns sticking to the pan, you can use a little coconut oil to grease the cobs.

Ingredients – Serves 2:

  • – 2 corn on the cob
  • – 2tsp of cream cheese
  • – ½ teaspoon chilli flakes
  • – Sprinkle of coriander
  • – Tablespoon grated parmesan
  • – 1/2 lime, cut into 4 wedges


  1. 1. Heat your frying pan to high heat and then using tongs, turn occasionally until cooked through. 
  2. 2. Let cool down slightly and spread the cream cheese all over the corn, roll in parmesan and garnish with coriander, chilli flakes and finish with a little bit of lime juice.

Crispy Chicken

Ingredients – Serves 2:

  • – 1 chicken breast, sliced into goujons
  • – 2 eggs, beaten
  • – 100g of plain flour
  • – 200g of panko breadcrumbs
  • – Seasoning
  • – Vegetable oil, for frying


  1. 1. Place flour, beaten eggs and breadcrumbs in 3 separate bowls.
  2. 2. Coat chicken goujons in the same order.
  3. 3. Fry in hot oil until golden brown and cooked through.


Prepare the Dough:

Makes about 16 small tacos – we will make about 8 during the class, you can save the remaining dough in a bowl covered in cling film or roll the ball of dough in cling.

Ingredients – Serves 2:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20ml of olive oil
  • – 80ml water
  • – 0.5tsp of baking powder


  1. 1. Add the flour, baking powder, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  2. 2. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.


  1. 1. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  2. 2. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  3. 3. Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.
  4. 4. Once both sides cooked, keep wrapped in tea towel – this softens the taco.
  5. 5. Cook all your tacos and then you are ready to serve.

Burrito & Quesadilla: Split dough into 2, roll out to desired size and cook as above.  Cover and set aside.


You can top your tacos with anything you like, we will make a couple of toppings, avioding the traditional gooey cheese and sour cream! Layer your preferred combination as you like – it’s easy to get carried away and overloaded, but that’s half the fun!

Shredded lettuce, cucumber, tomato, jalapeno chilli, cheese, sour cream, fresh coriander.

Mexican Salsa

Ingredients – Serves 4:

  • – 500g ripen tomatoes
  • – ½ diced cucumber
  • – ½ red peper, diced
  • – 100g of pineapple, diced
  • – 2 tbsp extra virgin olive oil
  • – 1 lemon, zest and juice
  • – 1 small red onion, diced
  • – ¼ cup chopped parsley
  • – ¼ cup chopped mint


  1. 1. Place oil with lemon juice and zest in a bowl.
  2. 2. Add all the other ingredients Season with salt and pepper and stir to combine.
  3. 3. Stand for at least 10 minutes to infuse all the flavours.

Sweet Potato Wedges

Ingredients – Serves 1:

  • – ½ sweet potato
  • – 1tbsp olive oil
  • – 1/3 tsp Cajun spice


  1. 1. Preheat your oven to 190C.
  2. 2. Cut potato into wedges, transfer into a bowl, coat with oil and Cajun spice.
  3. 3. Place on a tray lined with greaseproof paper, skin side down.
  4. 4. Cook for 35-40 minutes, depending on a size of wedges.

Caramelised Banana Split

Ingredients – Serves 2:

  • – 2 bananas
  • – 300mls cream
  • – 20g sugar
  • – Ice cream
  • – 30g Blueberries
  • – 30g Raspberry’s
  • – 60g Strawberries
  • – Cookies or biscuits to crumb over


  1. 1. Peel and half bananas length ways.
  2. 2. Dust in sugar.
  3. 3. Wash and half all berries.
  4. 4. Semi whip cream.
  5. 5. In a hot pan place sugar dusted bananas flat side down until golden and remove to cool (or you could use a blowtorch!).
  6. 6. Arrange bananas on a plate layering with cream and fruit.
  7. 7. Ball ice cream and place on the top.
  8. 8. Crumb your cookies or biscuits over your banana split.
  9. 9. You could add some other toppings such as fruit coulis or chocolate sauce.

We hope you enjoyed the class!

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